Food writer Troy Johnson craves pizza, and he is on a mission to find the ultimate American slice that satisfies his intense, ravenous craving. His food quest takes him to the streets of Brooklyn, N.Y., where he experiences a pizza made by the great-grandson of the first immigrant to make pizza in New York. He then heads to the Windy City to taste the deep-dish, meat lover's paradise that is Chicago pizza. Last stop is San Francisco where he dizzies his head in a multitude of pizza ovens, all in his search for the ultimate slice of pizza heaven.
Troy is on a cross-country trip to find his ultimate piece of juicy fried chicken. On his quest to satisfy his insatiable craving, Troy gnaws on drumsticks in Charlotte, N.C., before he gets greased up with Purdue University scientists to discover the best tasting fry oil. His craving then takes him to New York for a spicy Korean twist on the American chicken classic, then hops down to Memphis, Tenn. to see if buttermilk or brine makes for the most crave-worthy fried chicken.
Troy has mapped out a trip across America to discover his ultimate ice cream scoop. His journey takes him from the oldest recipe in Pennsylvania to San Francisco, Calif., where he uncovers two former Wolfgang Puck pastry chefs making off-the-wall gourmet ice cream flavors. In Brooklyn, N.Y., Troy floats into an east coast soda jerk revival, and while he's in California, he hitchhikes on an organic soft serve truck. Finally at Penn State, he gets his doctorate in all things frozen and strawberry all in his search to satisfy his craving for the perfect ice cream.
Troy will stop at nothing to find the ultimate slice of bacon. He hits the 'bacon belt' in Kentucky for a taste of America's oldest bacon smokehouse, then heads to a Bacon-Palooza, where he tastes bacon inventions on the frontlines of the bacon 'revolution'. In Seattle, Troy comes cheek to cheek with bacon's future and the inventors of Bacon Salt, who have harnessed the flavor of bacon and made it vegetarian. He finally hops on an all-bacon food truck in Los Angeles for a trip down Hollywood Boulevard.
Troy is on a mission to discover his ultimate barbecue meal. In North Carolina, he feasts on pork shoulder that takes a half of a day to slow cook, and then catches the cattle train to Texas where he walks the 'Avenue of Barbecue Dreams.' Troy discovers a barbecue pit made out of a converted school bus in Austin, and in New Orleans his taste buds take on a sauce with out-of-this-world contents before he rediscovers the joys of coleslaw.
Food writer Troy Johnson journeys across America to find his ultimate cheese dish. His journey takes him from the dairy farms of Point Reyes where he follows cheese's creation straight from the source, to Seattle where he samples the subtle flavors of sheep vs. cows and goats milk cheese. In Madison, Wisconsin Troy discovers the science behind processed cheese and uncovers the ultimate in comfort foods - a cheese soup made from beer. In Philadelphia, processed cheese is put to the test on an American classic before Troy jets across country to Los Angeles for a completely unexpected take on the traditional mac and cheese.
Food writer Troy Johnson is crossing America in search of his ultimate chocolate gold. In San Francisco, where the artisans of chocolate reign supreme, Troy signs up for chocolate 101 at the 'university' of his chocolate dreams, Recchiuti - creating delicious unconventional flavors. In Seattle he learns the science behind the world's most coveted bean, the cacao and how its chocolate flavored goodness might not be all that bad for us. Then it's off to Chicago, where Troy crosses paths with chocolate's savory side, enjoying influences from across the border and gets schooled on how to make Mexico's famous chocolate flavored 'mole' sauce.
Food writer Troy Johnson on a cross-country trip to discover his ultimate hot dish. From New Orleans, home of gumbo, where he uses aromatics to infuse crawfish and spice up its flavor to the headquarters of Tabasco where Troy traces the origins of America's fascination with all things hot. In Chicago, an American classic is given a kick with the infamous ghost pepper making the hottest wings anyone will ever eat, then to Philadelphia where Troy plays guinea pig at Monell Chemical Senses Labs and discovers just how high his tolerance level for heat actually is. In Texas, Troy experiments with two classic spicy dishes - Texas style chili and dips into salsa, before jetting off to Los Angeles for a 5-pepper creation that will set his taste buds on fire.
